Fennel & Potato Soup

Prep time: 10 mins

Cook time: 1 hr

If winter were a dish it’d be our creamy and hearty fennel & potato soup.

Directions

Heat the olive oil in a large pot over medium heat and add the onion, chopped fennel and leek and
a large pinch of salt. Cook gently for about five to eight minutes, until the vegetables have softened
and lost some of their volume.
Add the potatoes and garlic and stock and bring to a boil. Reduce
the heat, add salt to taste, cover and simmer 45 minutes.
Once veg has softened remove from heat and let cool. Blend the soup until smooth with an stick blender, or ladle into a large blender to combine until smooth in texture.
Season with salt and pepper and enjoy with your choice of garnishes—we love freshly chopped parsley and a sprinkle of Tasmanian toasted hazelnuts.

Use up stale bread by making delicious garlic croutons as a garnish for your soup.
Store leftover soup in your fridge for up to three days or freeze in individual portions for up to three months.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Prep time: 10 mins

Cook time: 1 hr

If winter were a dish it’d be our creamy and hearty fennel & potato soup.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Heat the olive oil in a large pot over medium heat and add the onion, chopped fennel and leek and
a large pinch of salt. Cook gently for about five to eight minutes, until the vegetables have softened
and lost some of their volume.
Add the potatoes and garlic and stock and bring to a boil. Reduce
the heat, add salt to taste, cover and simmer 45 minutes.
Once veg has softened remove from heat and let cool. Blend the soup until smooth with an stick blender, or ladle into a large blender to combine until smooth in texture.
Season with salt and pepper and enjoy with your choice of garnishes—we love freshly chopped parsley and a sprinkle of Tasmanian toasted hazelnuts.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Use up stale bread by making delicious garlic croutons as a garnish for your soup.
Store leftover soup in your fridge for up to three days or freeze in individual portions for up to three months.